Go Back
–+ servings
Crab Bisque Recipe

Crab Bisque

iamwinfred
This crab bisque recipe turns a handful of pantry staples and a pound of sweet lump crab meat into the kind of soup you'd expect to pay restaurant prices for. It's silky, deeply savory, and ready in under an hour, no seafood counter emergency required.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 340 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Whisk
  • Wooden spoon
  • Immersion blender or countertop blender
  • Fine-mesh strainer (optional, for extra silky finish)
  • Ladle
  • Measuring cups and spoons

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 2 stalks celery finely diced
  • 3 cloves garlic minced
  • 2 tablespoons Old Bay Seasoning
  • 1/4 cup all purpose flour
  • 2 tablespoons tomato paste
  • 4 cups Seafood Stock fish stock works too
  • 1/4 cup Dry Sherry
  • 1 whole bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 pound Jumbo Lump Crab Meat picked over for shells
  • 2 tablespoons fresh lemon juice

For Garnish

  • 2 tablespoons fresh parsley or chives chopped, for garnish
  • Salt and black pepper to taste

Instructions
 

  • Finely dice the onion and celery, mince the garlic, and pick through the crab meat to remove any shells. Measure all remaining ingredients before starting.
  • Melt the butter in a large Dutch oven over medium heat until foaming. Add the onion and celery and cook for 5-6 minutes until softened. Stir in the garlic and Old Bay and cook for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
  • Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the sherry, scraping up any browned bits, and simmer for 1 minute.
  • Slowly whisk in the seafood stock, a little at a time, to keep the base smooth. Add the bay leaf and cayenne, bring to a gentle simmer, and cook uncovered for 15 minutes.
  • Remove and discard the bay leaf. Use an immersion blender to puree the soup until velvety smooth. For extra silkiness, strain through a fine mesh strainer.
  • Reduce heat to low and stir in the heavy cream and half and half. Warm through for 3-4 minutes without boiling.
  • Gently fold in the lump crab meat, being careful not to break up the large pieces. Warm for 3-5 minutes until heated through.
  • Stir in the lemon juice and season with salt and pepper to taste. Ladle into bowls and garnish with parsley or chives.

Notes

  • Whisk the stock in slowly to avoid a lumpy or grainy texture in the finished soup.
  • Never let the bisque reach a hard boil once the cream goes in, or it may curdle.
  • Save a handful of crab meat to spoon on top of each bowl for a pretty presentation.
  • Use the freshest crab meat you can find, since it makes a noticeable difference in sweetness.
  • Taste before adding extra salt, since crab meat and Old Bay both carry natural sodium.
  • For a spicy version, increase the cayenne and finish with a drizzle of hot sauce.
  • To make dairy-free, use full-fat coconut milk in place of the cream and half and half.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
  • Freeze for up to 2 months, though the texture may be slightly less smooth after thawing. Thaw overnight in the refrigerator before reheating.
  • If you don't have sherry, substitute with dry white wine or an extra splash of stock with a squeeze of lemon.

Nutrition

Serving: 1BowlCalories: 340kcalCarbohydrates: 11gProtein: 21gFat: 24gSaturated Fat: 14gCholesterol: 150mgSodium: 820mg
Keyword crab bisque, creamy bisque, lump crab meat, seafood soup
Tried this recipe?Let us know how it was!